Our braised beef short ribs are ideal for special dinners or a cozy Sunday meal. The ribs are browned and slowly braised in a large Dutch oven with dry red wine, carrots, onion, and garlic, then served over creamy mashed potatoes. Slow cooking yields fall-off-the-bone tender meat with a rich, glossy red wine sauce.
This is a dish worth making when you want to impress without fuss. The long, slow braise concentrates flavor and softens connective tissue, producing tender, juicy short ribs. The savory sauce, enriched with tomato paste and finished with butter, pairs beautifully with mashed potatoes or any creamy starch.
These short ribs are perfect for date night, a special occasion, or a chilly weekend when you want comfort food made with a little sophistication. A good dry red wine makes a noticeable difference in the sauce, so choose one you enjoy drinking.
Mashed potatoes are the classic accompaniment, but polenta, risotto, rice, or buttered noodles also work well. Add a simple green salad to lighten the plate.
What Are Short Ribs?
Short ribs come from the rib section of the cow—often the chuck, plate, or brisket area. They include a short length of rib bone surrounded by well-marbled meat. Because of their fat and connective tissue, short ribs are ideal for braising or smoking and become deeply flavorful when cooked low and slow.
Why we love these short ribs
- Delicious: Each bite is rich, savory, and deeply satisfying, with exceptionally tender meat.
- Elegant: It’s a restaurant-quality dish that’s simple enough to make at home for a special evening.
- Hearty: This is a filling, comforting meal—perfect for cool weather.
Ingredients
A complete ingredient list with amounts appears in the recipe card below.
- Beef short ribs: Bone-in short ribs are used here for flavor and texture.
- Neutral oil and butter: For searing, sautéing, and finishing the sauce.
- Onion, carrots, garlic: Aromatics that build the braise base.
- Tomato paste: Adds depth and body to the sauce.
- Dry red wine: Use a wine you’d drink; it concentrates into a rich sauce.
- Fresh herbs: Sprigs of rosemary and thyme for aroma.
- Beef bouillon or stock: Concentrated beef base or beef broth.
- Kosher salt and black pepper: Season to taste.
Equipment and Tools
Helpful tools for this recipe:
- Fine-mesh strainer to clarify the braising liquid for the sauce.
- Large Dutch oven for searing, braising, and reducing the sauce.
- Tongs to turn and move the short ribs.
- Wooden spoon or silicone spatula for deglazing and stirring.
How to Make Braised Beef Short Ribs
Full step-by-step instructions are provided in the recipe card below.
Step 1: Pat the short ribs dry and season generously with kosher salt and black pepper.
Step 2: Heat oil and sear the short ribs on all sides until deeply browned. Remove and set aside.
Step 3: Sauté onions, carrots, and garlic in the pot. Stir in tomato paste, add wine, beef bouillon, herbs, and water, then return the ribs to the pot. Cover and simmer gently for 2–3 hours, or until the meat is tender.
Step 4: Strain and reduce the braising liquid until slightly thickened, whisk in butter for a glossy sauce, then serve the ribs with the vegetables and sauce over mashed potatoes or your chosen side.
Red Wine Sauce for Short Ribs
- Remove the ribs and set them aside.
- Strain the braising liquid and reserve the vegetables separately.
- Return the liquid to the pot and simmer until reduced by about half and thick enough to coat a spoon.
- Whisk in 2 tablespoons of butter until the sauce is smooth and glossy; drizzle over the ribs and vegetables.
Recipe Tips for Best Results
- Use a good wine: Choose a dry red you enjoy; its flavor will concentrate in the sauce.
- Be patient: Low and slow cooking is key—allow 2–3 hours or more until the ribs are fork-tender.
What to Serve
Serve the short ribs over mashed potatoes with the red wine sauce spooned on top. Polenta, risotto, rice, or buttered noodles are great alternatives. A simple green salad and a glass of the same red wine complete the meal.
Common Questions
Choose a dry red such as Cabernet Sauvignon, Merlot, Syrah/Shiraz, or Pinot Noir—whatever you enjoy drinking.
Yes. Sear the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours. Finish by reducing and enriching the braising liquid as the recipe directs.
📖 Recipe
Braised Beef Short Ribs Recipe
Krysten Wilkes & Marrekus Wilkes
Equipment
- Dutch oven
- Fine mesh strainer
- Tongs
- Wooden spoon or spatula
Ingredients
- 4–6 bone-in short ribs
- Kosher salt and black pepper, to taste
- 2 tbsp neutral oil
- 4 tbsp unsalted butter, divided
- 1 white onion, roughly chopped
- 3 small carrots, roughly chopped
- 3 cloves garlic, sliced
- 2 tbsp tomato paste
- 3 cups dry red wine, divided
- 3 sprigs thyme
- 3 sprigs rosemary
- 3 tsp beef bouillon (or equivalent beef base)
- 4 cups water
Instructions
- Pat the short ribs dry and season with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Add onions, carrots, garlic, and 2 tablespoons butter to the pot; sauté until softened and fragrant, about 3 minutes.
- Stir in the tomato paste and cook 2–3 minutes, stirring to prevent burning.
- Add a splash of red wine to deglaze, scraping up browned bits, then add the remaining wine and simmer until reduced by half, about 5 minutes.
- Stir in the beef bouillon, return the short ribs to the pot with thyme and rosemary.
- Pour in water so the ribs are mostly submerged. Cover and simmer gently for 2–3 hours or until the meat is fork-tender.
- Remove the ribs and set aside. Strain the braising liquid, reserving the vegetables separately.
- Return the strained liquid to the pot and reduce until slightly thickened and able to coat the back of a spoon.
- Whisk in the remaining 2 tablespoons butter until the sauce is glossy.
- Plate the short ribs with the vegetables, spoon the red wine sauce over top, and serve with mashed potatoes or your preferred side.